The Study of Cultural Capital on Savory Food and Conservation Guideline at Baan Khi Lek Yai, Nong Phan Tha Subdistrict, So Phisai District, Bueng Kan Province

Main Article Content

Onuma Natseeta
Jirasak Achariyayos
Tritsana Sorat


This study aims to explore the local cultural capital that is available in terms of savory food ingredients and preparation, as well as propose a guideline for the conservation of food preparation methods. The study is qualitative research; the main informants were 20 people who have lived in Baan Khi Lek Yai, Nong Phan Tha subdistrict, So Phisai district, Bueng Kan province for at least 10 years. The data were collected by structured interviews. Then, the data were analyzed by using content analysis and percentages.

          The result reveals that the most eaten savory foods are Kaeng Pla (fish soup 100%), Kaeng No Mai (bamboo shoot soup 85%), Pla Ra Bong (spicy pickled fish 75%), Nhomai Soup (spicy bamboo shoots salad 70%), and Ping Pla or Pla Yang (grilled fish 65). The cultural capital in terms of savory food preparation methods includes boiling, pounding, steaming, cooking in coals, mincing, grilling, stewing with less water, and scalding. As for the conservation guideline, farming, livestock farming, ingredients, and cooking methods should be transmitted to new generations, emphasizing the role of grandparents and parents. A cookbook and food preparation knowledge, as local wisdom, should be supported, as well as implement this local wisdom in primary and secondary school programs.

Article Details

How to Cite
Natseeta, O. ., Achariyayos, J. ., & Sorat, T. . (2022). The Study of Cultural Capital on Savory Food and Conservation Guideline at Baan Khi Lek Yai, Nong Phan Tha Subdistrict, So Phisai District, Bueng Kan Province. Dusit Thani College Journal, 16(3), 35–56. Retrieved from
Research Article


Boonphila, N. (2016). Phu Tai Wisdom cultural cuisine in Udonthani. Journal of Community Development and Life Quality. 4(2), 224–234. (in Thai)

Boontawee, A., Nuangjumnong, J. and Maneenantiwat, W. (2018). The Development Guidelines on Cultural Capital for Tourism Promotion of Khlong Khuean District, Chachoengsao Province. Journal of Humanities and Social Sciences Review. 20(1), 67-71. (in Thai)

Chandrasiri, V. (2015). Professional experience in food, nutrition, and applications. Nonthaburi :Sukhothai Thammathirat University Publisher. (in Thai)

Chatampaiwong, P. and et al. (2011). The Study of Local Wisdom : A Case Study of local Thai food in the region Central. Bangkok: Pepress Printing. (in Thai)

Khumhaeng, S., Anurit, P. and Limpawattana, M. (2018). Marketing Strategies of Local Food Product for Sustainable Development. The 7th Hatyai National and International Conference. Hatyai University. (in Thai)

Ministry of Culture. (2022). Food Culture Policy. Retrieved from https://www.m-culture.

Ngamprapasom, P. (2018). Conservation of Biodiversity and Local Cuisine under the Participation of Mpi at Ban Dong, Suankeun Sub–district, Maung District, Lampang Province. Journal of Cultural Approach. 13(35), 39. (in Thai)

Phetcharaburanin, P. and Rattanawongkhae, A. (2017). The Study of Conservation and Recovery of the Way of Life, Culture, Wisdom and Utilization from the Biological Diversity of BANKRUA Community. The Association of Private Higher Education Institutions of ThailandUnder the Patronage of Her Royal Highness Princess Maha Chakri Sirindhorn. 23(1), 69-71. (in Thai)

Seanlum, W., and Monton, T. (2017). Local Food for Good Health in Talad Community, Nakhon Ratchasima Province. Area Based Development Research Journal. 9(6), 445-457. (in Thai)

Siladlao, S., Saykaew, T., Mekwimon, W., Wongpitu, Klarnarong, K., and Promsorn, T. (2021). Factors Relating Affect to Foods Nutrition Consumer Behavior of Bachelor’s Degree Students Suan Sunandha Rajabhat University, Samut Songkhram Campus. Science and Technology Journal of Sisaket Rajabhat University. 1(1), 68. (in Thai)

Sukkhum, B. and Wiyasing, T. (2013). Local food culture of Kui ethnic group, Sisaket Province. Sisaket Rajabhat University: Sisaket Province. (in Thai)

Supasee, J. (2001). Production and Consumption of Fermented Soybeans by Thai Yai Group in Mae Sariang Dictrict, Mae Hong Son Province. independent study Master of Science, Nutrition Education, Chiang Mai University. (in Thai) (2018). Local food in Bueng Kan Province. Retrieved from (In Thai)

The Thailand Research Fund (TRF). (2018). Food Culture. Retrieved from (in Thai)

Treenumit, J. (2010). The transference of folk wisdom on food culture of Bang Kradi Community. Doctor of Philosophy of Education for Local Development Ban Somdet Chaophraya Rajabhat University. (in Thai)